Salmon: calorie, nutritional value and benefits for the human body

Many believe that all food products are divided into two incompatible groups - delicious and healthy. Contrary to popular belief, there are products that successfully combine these two properties. This is salmon.

Less than ten years ago, salmon was a delicacy, rarely appearing on the table of most middle-income people. This product was a large deficit and on a free sale was infrequent. However, at present, when salmon is grown on an industrial scale in many fish farms, it has taken its place in the category of affordable products. Salmon (or trout) is not a specific species, but a collective concept. Representatives of the salmon family are many varieties of fish. These are pink salmon, keta and sockeye salmon, salmon, omul and grayling, taimen, coho salmon and many others.

Salmon, whose caloric content is relatively low, can become an excellent variety of any diet. Nutritional value of salmon, determined by the presence of proteins, carbohydrates and fats, macro- and microelements, as well as vitamins PP, A and B-group, is about 150-170 kcal per 100 g of product.

Salmon meat has unique gastronomic qualities: it has exquisite taste and pleasant aroma, high energy properties and characteristic red color for this fish species. For an experienced chef it is not difficult to cook a variety of delicious dishes from salmon. However, in this case it will be necessary to think about how many calories in salmon will be when cooking a dish.

You can consume salmon meat in pickled or smoked form, or in hot. It is so gentle that for its complete readiness, only a couple of hours of staying in the marinade is enough, and a shish kebab or casserole from salmon is a true delight for a gourmet. To prepare the first dishes, pates, all kinds of salads and stuffing for pies, you can also use salmon: its caloric content allows you to do it. From salmon meat by means of thermal processing, canned food and preserves are produced, distinguished by their exquisite taste and aroma. A caviar of fish of the family of salmonids does enter the category of the world's favorite delicacies, and is an indispensable ornament of any festive table.

Useful properties of salmon

In addition to unsurpassed gastronomic qualities, salmon has a number of extremely useful properties. Salmon meat is very high in Omega-3 fatty acids, which is extremely necessary for a person to fully nourish brain cells and effectively prevent cardiovascular diseases. The daily intake of fatty acids for an adult is at least 3 grams. Omega-3 fatty acids contribute to a steady decrease in the level of cholesterol in the blood cells and purify the walls of blood vessels from the formed blood clots. In addition, they have a truly magical property - the ability to stop chromosome endings, which prolongs a person's youth.

Despite the fact that salmon caloric content is insignificant, its meat is characterized by a high content of vitamins, potassium, selenium and phosphorus. It's no secret that phosphorus contributes to the normalization of metabolic processes and improves the functioning of the nervous system. Salmon is rich in vitamin A, extremely useful for the skin, hair, nails and mucous tissues of the body. Vitamin A is beneficial for the memory and work of the organs of sight. And the vitamins of group B and group PP contained in meat of salmonids favorably influence brain work, have vasodilating action and improve microcirculation of blood. With long-term consumption of salmon fish, coordination of movements is significantly improved , but this effect is not stable and decreases with time. Thus, the low calorie content of salmon in combination with its beneficial properties can give an excellent therapeutic effect in many diseases.

Contraindications to the use of salmonids

Unfortunately, there are a number of contraindications to the consumption of salmon for food. It can not be consumed by women during pregnancy and lactation, as the meat of many salmonids contains mercury, which is dangerous to the health of the fetus and newborn baby. You should strictly limit yourself to eating salmon meat and people suffering from stomach and liver diseases, and also having excess body weight, since salmon, although not very high in calories, is a rather fatty product.